A group of Muslim, Jewish and Christian chefs from Chefs for Peace, along with American celebrity chef Art Smith, gathered on April 28 in Jerusalem to cook vegetarian dishes for a group of 60 guests, including US diplomats and alumni and students from various universities in the United States.

The ceremony took place in one of the best-known restaurants in Jerusalem, Eucalyptus, owned by award-winning chef Moshe Bassam, who is known for including ingredients mentioned in the Bible in his dishes and for his love of the history behind foods. “Moshe is a living treasure of Israel,” said Smith. “We went to the countryside to pick up wild thyme, asparagus and wild mushrooms [before the event].”

Bassam is not the only person who takes pride in using homegrown herbs and vegetables. “I brought grapes from the [US] South to use in my dish during the weekend,” said Smith.

Each of the five chefs — four from Chefs for Peace plus Smith — prepared their dishes in front their guests. Smith’s dish, not surprisingly, was made of wild mushrooms, grapes and local herbs. Johnny Goric, another chef and the organizer of the event, made a Mediterranean lentil salad.